Take your skillet out of the oven and transfer your batter into it. Pat the batter down to a mostly flat, level surface. It should be nice and soft and easy to manipulate. (You can rub your fingers in the bowl you melted the earth balance in, to grease them up so the batter doesn't stick to your fingertips.)

Bake for 10 minutes, and check the cornbread by inserting a toothpick in the center. If the toothpick comes out clean, your cornbread is ready. If not, continue to bake, checking it every 5 minutes. Some skillets heat more quickly than others. Another 10-15 minutes might be needed.